My Mammas Red Clam Linguini Recipes

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in clams; cook 3 min. or until heated through, stirring frequently.
• Stir pasta sauce into clam mixture; bring to boil, stirring frequently. Add all remaining ingredients except shaved Parmesan; mix well. Simmer on medium-low heat 3 to 4 min. or until butter is completely melted and pasta sauce mixture is heated through, stirring occasionally.
• Drain pasta. Serve topped with pasta sauce mixture and shaved Parmesan.

Steps:

• Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
• While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
• Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
• Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
• Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
• Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

Steps:

• Heat olive oil in large pot. Add chopped garlic and brown. Putt all other ingredients in except clams. Boil and add wine.
• Reduce to a simmer for 20 minutes. If it needs more liquied add clam juice. Add clams, simmer for 10-15 minutes.
• Serve over linguine and top with shredded parmesan cheese. Serves 6-8.

Steps:

• Boil water for the linguine.
• When it is a rolling boil, add the linguine and 2 teaspoons of salt.
• While the linguine is cooking, heat the olive oil in a small saucepan.
• Add garlic and red pepper flakes.
• Cook until garlic just changes color.
• If the garlic turns brown, the sauce will be bitter so just start over.
• Pour the entire can of chopped clams with the clam broth into the olive oil.
• Fill can with water and add to the mixture in the pan.
• Turn heat to low.
• Add parsley.
• Cook until pasta in done.
• Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
• Add sauce to pasta and toss gently.
• Serve with freshly grated Parmesan.

Steps:

• Note*: Probably only available in Canada, for ingredients see below; Make sure it is Original because there are different varieties; If you don’t have access to President’s Choice products use another similar brand or improvise with 1 cup of chopped canned tomatoes; It’s really just crushed tomatoes with a bit of salt; President’s Choice Splendido Original Magic Italian Sauce Ingredients: Tomatoes, salt, natural flavour, citric acid.
• Melt butter over medium heat with olive oil.
• When butter is melted and starting to sizzle add minced garlic.
• Sautee garlic for about 1-2 minutes being careful not to let garlic turn brown or burn.
• Reduce heat.
• Add all other ingredients and mix well.
• Turn up heat until gently boiling.
• Reduce heat and let simmer for about 15 minute.
• Taste test.
• If not spicy enough add a little more chili pepper flakes and/or cayenne pepper to taste if you like it really spicy.
• Serve over favourite pasta cooked according to package directions.
• I recommend linguine.

Steps:

• Heat butter and olive oil in large skillet over medium-high heat.
• Add garlic and cook til garlic is golden (about 3 minutes).
• Add parsley, oregano, basil, crushed red pepper, 1.5 cans of the stewed tomatoes and salt to pan. Mix well.
• Add undrained clams.
• Bring to boil; simmer 5-6 minutes.
• Add Longneck clams to sauce. Cover and simmer til shells just barely open.
• Add lemon juice to sauce, simmer for another 1-2 minutes, covered.
• Spoon sauce and clams over prepared linguini.
• ***SERVING SUGGESTION: Serve with warm loaf French garlic bread, a glorious Caesar salad and a glass of good white wine. :).

Steps:

• Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
• Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.